RECIPES: Recipe Details

One of my favorite burger toppings is crispy fried bacon. The idea of cutting the bacon into small squares and placing them all over the surface of the patties came to me as I was trying to think of a way to include bacon without the mess of having to fry it separately. I wasn't sure if it would actually stay on the patties or fall off and create the biggest grease fire ever. Much to my delight, not only did the bacon stay on, but it seared onto the burgers, sealing in all of the flavor and juiciness. It tasted so much like a wonderful grilled steak, I chose and created toppings that would go well with a great steak.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties: Divide the ground chuck into 6 equal portions and, using a light hand, gently form into 3 1/2-inch patties. Stack the bacon, a few slices at a time, and cut into inch-length pieces, creating small squares. Gently press the bacon squares, side-by-side in a single layer, onto the front and back of each patty, completely covering the surfaces like a mosaic. Sprinkle steak seasoning liberally on both sides of the patties. Place on a platter, cover with plastic wrap and set aside.

Increase temperature to medium-high. Brush the grill rack with vegetable oil. Gently place the patties on the rack, cover and cook, turning once, 5 to 6 minutes on each side for medium. Remove to a clean platter and tent loosely with foil. Lightly butter each half of the ciabatta rolls and place, buttered-side down, on the rack to toast lightly.

To assemble the burgers, place several spinach leaves on the bottom half of each roll. Top with a hamburger, 2 to 3 spoonfuls of creamed mushrooms, and shaved Parmesan cheese. Place the top of each roll on the burgers and serve.